Oatmeal Pancakes
- Number of Servings: 6
Ingredients
1 c. oatmeal1/4 c. flour3 tsp. baking powder1 tsp. splenda1/2 tsp. salt1 egg1 c. skim milk2 tbsp. olive oil
Mix together the oatmeal, flour, baking powder, splenda, and salt in mixing bowl.
Add milk and egg and stir.
Add oil last and lightly stir.
Let rest a few moments, then adjust thickness if desired by adding drops of water.
Bake on hot griddle, cooking one side until batter bubbles then turning over and cook until done.
You can add blueberries, rasins, vanilla, walnuts, cinnamon or apples to the batter before cooking for a variety.
Refrigerate left over batter for use the next day or keep baked pancakes refrigerated one week to reheat.
Number of Servings: 6
Recipe submitted by SparkPeople user MELBER07.
Add milk and egg and stir.
Add oil last and lightly stir.
Let rest a few moments, then adjust thickness if desired by adding drops of water.
Bake on hot griddle, cooking one side until batter bubbles then turning over and cook until done.
You can add blueberries, rasins, vanilla, walnuts, cinnamon or apples to the batter before cooking for a variety.
Refrigerate left over batter for use the next day or keep baked pancakes refrigerated one week to reheat.
Number of Servings: 6
Recipe submitted by SparkPeople user MELBER07.
Nutritional Info Amount Per Serving
- Calories: 110.7
- Total Fat: 5.8 g
- Cholesterol: 32.6 mg
- Sodium: 669.9 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.8 g
- Protein: 3.7 g
Member Reviews